Delicious Red Velvet Cupcakes

Red Velvet Cupcakes with Cream Cheese Frosting

Introduction

Red Velvet Cupcakes with Cream Cheese Frosting are a delightful treat that can brighten any day. These cupcakes are known for their rich red color, fluffy texture, and the perfect blend of tanginess from the cream cheese frosting. Whether you are celebrating a birthday, holiday, or just want a sweet indulgence, these cupcakes are sure to impress.

Why Make This Recipe

You should make these Red Velvet Cupcakes because they are not only visually stunning but also delicious. They combine a blend of flavors that make them stand out from regular cupcakes. The creamy cream cheese frosting complements the soft and moist red velvet cupcake base perfectly. Plus, with this simple recipe, you can wow your friends and family without any complicated steps.

How to Make Red Velvet Cupcakes

Making Red Velvet Cupcakes is straightforward and fun. Here’s a step-by-step guide on how to create these amazing treats.

Ingredients:

• 1 1/3 cups cake flour (sub plain / all-purpose flour, Note 1)
• 1 tbsp cocoa powder, unsweetened (Note 2)
• 1 1/2 tsp baking powder (not baking soda, Note 3)
• Pinch of salt
• 60g / 4 tbsp unsalted butter, softened (Note 4)
• 2/3 cup caster sugar (superfine sugar)
• 2 large eggs, at room temperature (Note 5)
• 1/3 cup vegetable oil (or canola)
• 1/2 cup buttermilk, at room temperature (Note 6)
• 1 tsp vanilla extract
• 1/2 tsp white vinegar (Note 7)
• 1 tbsp red food coloring (yes, 1 whole tablespoon!)
• 1/3 cup unsalted butter, softened (Note 4)
• 170g / 6oz Philadelphia block cream cheese, softened (Note 8)
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 2 1/2 cups soft icing sugar mixture (powdered sugar), sifted (Note 9)

Directions:

1. Preheat the oven to 180°C/350°F (160°C fan). Line a standard 12-hole muffin tin with cupcake liners.
2. Sift the dry ingredients together into a bowl.
3. Cream the butter: In a separate bowl, beat the butter on speed 2 for 1 minute with an electric mixer or stand mixer.
4. Cream the sugar: Add the sugar and beat for an additional 2 minutes until the mixture is very pale yellow, almost white.
5. Beat in the eggs: Add each egg one at a time, beating for 30 seconds after each addition.
6. Add the remaining wet ingredients: Incorporate the oil, buttermilk, vanilla, and red food coloring. Beat until smooth.
7. Beat in the flour: Gradually add the dry ingredients and mix for about 30 seconds. Then scrape down the sides and mix for another 10 seconds until smooth.
8. Fill the pan: Divide the batter between the 12 cupcake liners, about 3/4 full.
9. Bake for 20 minutes or until a skewer comes out clean when inserted into the center.
10. Cool: Remove cupcakes from the tin and place on a wire rack. Let them cool completely before frosting.

Frosting:

1. Cream the butter: Place the softened butter in a bowl and beat until smooth and pale.
2. Cream the cream cheese: Beat in the cream cheese until smooth.
3. Add icing sugar: Gradually add the icing sugar in four parts while mixing at a low speed.
4. Beat until fluffy: Add vanilla and salt, then beat until fluffy. Transfer to a piping bag.
5. Pipe: Generously frost each cupcake as desired.

How to Serve Red Velvet Cupcakes

Serve Red Velvet Cupcakes on a pretty platter. You can sprinkle some cocoa powder on the frosting for an extra touch or add festive sprinkles for special occasions. Enjoy with a cup of tea or a glass of milk for the ultimate treat.

How to Store Red Velvet Cupcakes

Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months. Just make sure to frost them after thawing for the best taste.

Tips to Make Red Velvet Cupcakes

• Ensure all ingredients are at room temperature before starting for the best results.
• Do not overmix the batter to keep the cupcakes light and fluffy.
• Use a measuring spoon to accurately measure your red food coloring for the best color.

Variation

You can experiment by adding chocolate chips or nuts to the batter for a different flavor. Another great variation is to use different extracts, like almond, for unique tastes.

FAQs

1. What gives red velvet cupcakes their color?
The red color comes from red food coloring combined with cocoa powder, which gives it that signature hue.

2. Can I use milk instead of buttermilk?
You can substitute milk by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes, mimicking buttermilk.

3. What type of frosting goes well with red velvet cupcakes?
The classic pairing is cream cheese frosting, but you can also use mascarpone or chocolate frosting if you prefer something different.

Enjoy your baking adventure with these delicious Red Velvet Cupcakes! They’re sure to be a hit!

Red Velvet Cupcakes

Delightful Red Velvet Cupcakes topped with creamy cream cheese frosting, perfect for any celebration or sweet indulgence.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 cupcakes

Calories 300 kcal

Ingredients

  

For the Cupcakes

• 1 1/3 cups cake flour (sub plain / all-purpose flour, Note 1)
• 1 tbsp cocoa powder, unsweetened (Note 2)
• 1 1/2 tsp baking powder (not baking soda, Note 3)
• 1 pinch salt
• 60 g unsalted butter, softened (Note 4)
• 2/3 cup caster sugar (superfine sugar)
• 2 large eggs, at room temperature (Note 5)
• 1/3 cup vegetable oil (or canola)
• 1/2 cup buttermilk, at room temperature (Note 6)
• 1 tsp vanilla extract
• 1/2 tsp white vinegar (Note 7)
• 1 tbsp red food coloring (yes, 1 whole tablespoon!)

For the Cream Cheese Frosting

• 1/3 cup unsalted butter, softened (Note 4)
• 170 g Philadelphia block cream cheese, softened (Note 8)
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 2 1/2 cups soft icing sugar mixture (powdered sugar), sifted (Note 9)

Instructions

 

Preparation

• Preheat the oven to 180°C/350°F (160°C fan). Line a standard 12-hole muffin tin with cupcake liners.
• Sift the dry ingredients together into a bowl.
• In a separate bowl, beat the butter on speed 2 for 1 minute with an electric mixer or stand mixer.
• Add the sugar and beat for an additional 2 minutes until the mixture is very pale yellow, almost white.
• Add each egg one at a time, beating for 30 seconds after each addition.
• Incorporate the oil, buttermilk, vanilla, and red food coloring. Beat until smooth.
• Gradually add the dry ingredients and mix for about 30 seconds. Scrape down the sides and mix for another 10 seconds until smooth.
• Divide the batter between the 12 cupcake liners, about 3/4 full.

Baking

• Bake for 20 minutes or until a skewer comes out clean when inserted into the center.
• Remove cupcakes from the tin and place on a wire rack. Let them cool completely before frosting.

Frosting

• Place the softened butter in a bowl and beat until smooth and pale.
• Beat in the cream cheese until smooth.
• Gradually add the icing sugar in four parts while mixing at a low speed.
• Add vanilla and salt, then beat until fluffy. Transfer to a piping bag.
• Generously frost each cupcake as desired.

Notes

Serve on a pretty platter and enjoy with a cup of tea or a glass of milk. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Frost after thawing for the best taste. Ensure all ingredients are at room temperature before starting for the best results. Do not overmix the batter to keep the cupcakes light and fluffy. Use a measuring spoon to accurately measure your red food coloring for the best color.

Keyword Baking, Cream Cheese Frosting, Cupcake Recipe, Dessert Recipe, Red Velvet Cupcakes